Soup from Leftovers

I made a soup tonight from bits and pieces and it turned out quite good. I had a tub of some leftover frozen squash and corn and lima beans in the freezer, which I incorporated. I had also frozen some leftover tortellini one night, thinking it would be good in soup.  When I make chicken or turkey broth, I freeze 4 cup portions for soup. I used one of those also. From the pantry, I added a can of diced tomatoes, a diced onion, and a few cloves of garlic minced. From the fridge, I added an egg and some grated Parmesan. So here’s a great way to use up those leftover bits and pieces…

  • 1 Tbs oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 -2 cups leftover frozen vegetables (or diced fresh carrots, celery, squash, etc.)
  • 1 15 oz can diced tomatoes
  • 1 cup leftover frozen tortellini (or just add some pasta or beans or cubed potato)
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Heat the oil and sauté the onion and garlic a few minutes, until softened. Add the broth and vegetables. Bring to a simmer and stir in the pasta or tortellini. Cook until the pasta is done.

Whisk the egg in a small bowl, then drizzle into the soup stirring constantly. Add the cheese, salt and pepper, then serve.

Who else has creatively used some bits of leftovers? I love reading these ideas from you all when we get a thread going about this. Soup’s an easy one.  Other favorites of ours include burritos, fried rice, and quiche.

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